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Recipes
Creamy Mushroom Spaghetti Squash
By drinkfairy
Instructions With a long sharp knife, poke long deep holes into the squash to allow for steam to escape during coo...
- 1 spaghetti squash
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 16 ounces mushrooms (I used baby bella), sliced
- 1/2 cup chicken or vegetable broth
- 1 cup reduced fat ricotta cheese
- 1/2 cup shredded Parmesan cheese, divided
- Salt/Pepper to taste
- 1/3 cup fresh flat leaf parsley, chopped
Roasted Butternut Squash
By drinkfairy
Toss peeled and diced squash in olive oil, salt and pepper
- 1 Butternut Squash, peeled and diced
- olive oil
- salt and pepper
- chopped garlic
- chopped fresh sage
PUMPKIN WHITE CHOCOLATE BLONDIES
By drinkfairy
Preheat oven to 350 degrees
- Cooking Spray
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar ¼ cup brown sugar, firmly packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda ¾ teaspoon salt
- 2 cups white chocolate chips
Benihana Ginger Salad Dressing
By drinkfairy
1. Combine all ingredients in a blender
- 1/2 cup minced onion
- 1/2 cup peanut oil
- 1/3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced celery
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chile Verde Pork Pozole
By drinkfairy
Hispanic Kitchen
- 3 pounds, boneless pork butt, cut into 2-inch pieces
- 1 head of garlic
- 1 medium white onion, chopped
- 6 Poblano peppers, roasted and peeled
- 6 tomatillos roasted
- 1 to 2 jalapenos, roasted
- 5 cups cooked, white pozole-hominy
- Mexican oregano
- 1 tablespoon whole cumin seeds, toasted and freshly ground (ground cumin is okay to use also)
- salt
Green Salad with Blue Cheese Dressing
By drinkfairy
2009, Ina Garten, All Rights Reserved
- 1/2 pound Roquefort cheese, divided
- 1 cup good mayonnaise
- 1/3 cup heavy cream
- 2 teaspoons tarragon wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 heads green lettuce, washed and spun dry
- 3 pounds heirloom tomatoes, mixed colors and sizes, sliced
Creamy Dreamy Turkey Soup
By drinkfairy
1/6th of recipe (about 1 cup soup and 1/4 cup stuffing): 180 calories, 3
- 4 cups roughly chopped cauliflower
- 10 oz. raw boneless skinless turkey (or chicken) breast cutlet
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 2 cups fat-free milk
- 2 tbsp. plus 2 tsp. light whipped butter or light buttery spread
- 3/4 cup chopped onion
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 1 tsp. poultry seasoning
- 3/4 tsp. dried parsley
- 1 1/2 cups turkey (or chicken) broth
- 1 cup turkey stuffing mix (about 1/3rd of a 6-oz. box)
Chili
By drinkfairy
Brown meats and drain. Place meat back in large pot and add onions, celery, garlic and bell peppers and let soft...
- 2 lbs. ground beef
- 1 lb hot italian sausage
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 2 cloves of garlic, minced
- 1 15 1/2 oz can red kidney beans
- 2 cans fire roasted tomatoes
- 1 can tomato soup
- 1 can ranch style beans
- 1 can tomato puree
- 1 bottle dark beer
- salt and pepper
- chile powder
- cumin powder
- jalapeno powder
- hot sauce for heat
Bunless Turkey Burger Kebabs
By drinkfairy
1/6th of recipe (1 burger skewer): 138 calories, 6g total fat (2g sat fat), 543mg sodium, 10
- 2 tbsp. ketchup
- 1 tbsp. yellow mustard
- 18 frozen precooked turkey meatballs, mostly thawed
- 1 medium onion, cut into 1-inch chunks
- 18 hamburger dill pickle chips
- 12 cherry tomatoes
Kung Pao Chicken
By drinkfairy
Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flav
- 28 28 1 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes
- 1 1 1 tablespoon shaoxing wine or dry sherry
- 1 1 1 tablespoon light soy sauce
- 2 2 2 teaspoons baking soda
- 1 1 1 teaspoon cornstarch / corn flour
- 1/2 1/2 1/2 cup low-sodium chicken stock (or broth) -- water can be used
- 5 5 5 tablespoons light soy sauce
- 2 2 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
- 2 2 2 tablespoon Chinese Shaoxing wine (or dry sherry)
- 2 2 2 teaspoon dark soy sauce
- 2 2 2 teaspoons hoisin sauce
- 2 2 2 tablespoons sugar
- 1 1 1 teaspoon cornstarch / corn flour
- 4 4 4 tablespoons cooking oil divided
- 1 1/2 1 1/2 1/2 tablespoons garlic (4-6 cloves)
- 1 1 1 tablespoon ginger
- 1/2 1/2 1/2 red bell pepper (capsicum) seeded and diced
- 1/2 1/2 1/2 green bell pepper (capsicum) seeded and diced
- 8-10 8-10 1/2-inch to chilies cut into 1/2-inch pieces (adjust to taste)
- 1 1 1 tablespoon Sichuan peppercorns lightly toasted and ground
- 4 4 1-inch green onion / scallion stems cut into 1-inch pieces
- 1/2 1/2 1/2 cup roasted/unsalted peanuts
- 2 2 2 teaspoons sesame oil optional